Arugula and Chanterelle Salad with Vacherin Croutons
- SERVINGS: 6
Vacherin is a rich, runny cheese. If it is unavailable, Edel de Cléron, Brie or Camembert can be used instead.
- 1 tablespoon red wine vinegar
- 1 tablespoon raspberry vinegar
- 1 teaspoon minced shallot
- 1/4 teaspoon sugar
- 3 tablespoons canola oil
- 1 tablespoon hazelnut oil
- 1 teaspoon thyme leaves
- 1 teaspoon minced chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 6 baguette slices cut on the diagonal about 1/3 inch thick
- 1 1/2 tablespoons olive oil
- 1/4 cup hazelnuts
- 1 pound haricots verts
- 1 tablespoon unsalted butter
- 1 pound small chanterelle mushrooms, stems trimmed
- Salt and freshly ground pepper
- 1 tablespoon minced shallots
- 1 small garlic clove, minced
- 1/2 tablespoon chopped parsley
- 1/2 tablespoon thyme leaves
- 6 ounces Vacherin cheese without the rind
- 6 cups (packed) arugula leaves
- In a bowl, whisk the vinegars with the shallot and sugar; whisk in the remaining ingredients.
- Preheat the oven to 350°. Brush the baguette slices with the olive oil and arrange on a baking sheet. Bake the croutons for about 10 minutes, or until lightly toasted.
- In a pie pan, toast the hazelnuts in the oven until browned, about 10 minutes. Transfer the nuts to a kitchen towel and rub well to remove the skins. Coarsely chop the nuts.
- In a saucepan of boiling salted water, cook the haricots verts until just tender, about 3 minutes. Drain, then rinse under cold running water until cool; pat dry.
- In a large skillet, melt the butter over moderately high heat. Add the chanterelles and reduce the heat to moderately low. Cook slowly, allowing any exuded juices to evaporate, about 4 minutes. Increase the heat to high, season the mushrooms with salt and pepper and cook until lightly browned, about 3 minutes. Add the shallots, garlic, parsley and thyme leaves and cook, stirring, until fragrant, about 1 minute.
- Spread the croutons with the Vacherin. In a large bowl, toss the arugula and haricots verts with the vinaigrette. Mound the salad on plates. Spoon the mushrooms on top and garnish with the hazelnuts. Set a crouton beside each salad, sprinkle pepper over all and serve.
A dynamic Riesling is able to bridge the gap between the earthy chanterelles and the creamy Vacherin.